This Sweet Potato Hummus is exactly as delicious as it sounds — a flavorful, slightly spicy snack that’s healthy and vegan-friendly. Made with chickpeas, sweet potato, garlic and a touch of harissa, it’s perfect with crackers, cucumber slices or carrot sticks.
Hummus is hard to beat, and this sweet potato version elevates the classic with a creamy, slightly smoky sweetness and a subtle kick. The base is traditional — chickpeas and tahini — but roasted or boiled sweet potato adds body and natural sweetness. Harissa brings a warm, roasted-red-pepper heat that enhances the flavor without overwhelming it.
Why this sweet potato hummus works so well
- Combines two hearty, nutritious ingredients — chickpeas and sweet potato — into one creamy dip.
- The texture is ultra-smooth and spreadable, the ideal consistency for dipping.
- Harissa adds depth: a gentle heat and roasted-red-pepper notes that brighten the hummus.
How to make sweet potato hummus
Begin by preparing the sweet potato: peel, dice and cook it until tender. You can boil or steam the pieces until they’re easily pierced with a fork. While the sweet potato cooks, rinse the chickpeas and remove their skins. It takes an extra 5–10 minutes, but peeling the skins yields a noticeably creamier hummus.
Once the sweet potato is cooked, add it to a food processor with the peeled chickpeas, garlic, tahini, lemon juice, water and harissa. Pulse until completely smooth, stopping to scrape down the sides as needed. Taste and adjust with salt and pepper.
About harissa — where to find it and whether you need it
Harissa is a North African chili paste made from roasted red peppers and spices. You can find it in most grocery stores near international foods or condiments. A little goes a long way, so one jar will last through many recipes. If you don’t have harissa, the hummus will still be tasty, but the harissa adds a distinct flavor that prevents the dip from tasting flat.
If you want extra texture, top the hummus with crunchy roasted chickpeas for contrast — they add a satisfying crunch to the silky dip.
Other hummus variations to try
- Buttery Turkish Hummus
- Cream Cheese Pumpkin Hummus
- Carrot Top Pesto Hummus
Sweet Potato Hummus
By Erin Alvarez
Servings: 4 | Prep: 15 mins | Cook: 15 mins | Total: 30 mins
Ingredients
- 1 sweet potato, peeled and diced
- 14 oz. chickpeas, rinsed and skins removed
- 2 garlic cloves
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 2 tbsp harissa
- Salt and pepper to taste
Instructions
- Peel and chop the sweet potato into bite-size pieces. Place in a pot of water and bring to a boil. Cook until the pieces are soft and easily pierced with a fork.
- While the sweet potato cooks, rinse the chickpeas and remove their skins. Removing the skins takes a few extra minutes but helps create a smoother hummus.
- Place the peeled chickpeas in a food processor. Add the cooked sweet potato, garlic, tahini, water, lemon juice and harissa. Pulse until the mixture is completely smooth, stopping to scrape down the sides as needed.
- Taste and season with salt and pepper as desired.
- Serve with crackers, vegetables or pita and enjoy.
Notes
To remove chickpea skins efficiently, drain the can into a strainer and run the beans under cold water. Gently rub them to loosen the skins; they should slip off easily. You can peel a handful at a time or work through the whole batch — it typically takes 5–10 minutes.
Nutrition (per serving, approximate)
Calories: 312 kcal | Carbohydrates: 44 g | Protein: 13 g | Fat: 11 g | Fiber: 10 g | Sugar: 8 g | Vitamin A: 8093 IU | Vitamin C: 8 mg
If you made this, leave a comment and rating to share how it turned out.